3 lb. beef roast
3 envelops Italian dressing mix
1 cup water
16 oz jar pepperoncinni peppers sliced
Provolone cheese slices
Buns
Put roast in slow cooker. Mix dressing mix with water and pour over meat. Cook on low 8 hours. In the last hour shred meat and return to the juices. Add peppers and as much of the juice from the jar you like for flavor. Serve on buns with cheese.
If you have people eating who are sensitive to heat. Just top sandwiches with peppers and don't mix them or the juice in.
Also good with giardiniera!
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